Physiology and Quality of Fresh-Cut Mango is Affected by Low O2 Controlled Atmosphere Storage, Maturity and Storage Temperature
2003
Izumi, H. | Nagatomo, T. | Tanaka, C. | Kanlayanarat, S.
Fresh-cut cubes from color break (CB) and partially ripe (PR) mango were stored in air or low O2 (0.5%, 1% and 2%) atmospheres at 5˚C and 13˚C. The shelf life of mango cubes stored in air at 5˚C and 13˚C was 4-6 days and 3-4 days, respectively. Low O2 atmospheres reduced respiration rate of cubes, except those from CB mango stored at 5˚C. The RQ was larger with cubes held in low O2 than in air at both temperatures. Ethanol content in flesh was the greatest with mango cubes stored in 0.5% O2 at 5˚C and 13˚C, but no off-odor was emitted by any of the cubes. Surface lightness was retained by the low O2 atmospheres and decreased in air atmosphere, except with cubes from CB mango at 5˚C. L-ascorbic acid content of cubes decreased at both temperatures, with the decrease being greater in air than in low O2 with cubes from PR mango. Low O2 atmospheres maintained firmness of mango cubes, except for cubes from CB mango stored at 5˚C. Mesophilic aerobic bacteria and lactic acid bacteria on mango cubes were not detected or below the detection level. Temperature of 5˚C is recommended for holding mango cubes; however, low O2 CA had an added beneficial effect in maintaining quality of fresh-cut cubes from PR mango.
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